Guacamole is, of course, Mexican but adding blue cheese and bacon to this avocado-based salsa is something else. The combination sounds strange, I know — even chef Michael Symon admitted as much. But, heck, this is one delicious guacamole. The surprising crunch of the bacon bits that is totally different in texture from the crisp red onion and the funky saltiness of the blue cheese… Well, who would have thought that something could be better than excellent guacamole.
This odd guacamole recipe is attributed to the Lopez SouthWestern Food Kitchen in Cleveland, Ohio. It was probably after Michael Symon talked about it on the Food Network that the name of the dish was renamed to Iron Chef Guacamole.
That short feature did not divulge the exact recipe although the ingredients were enumerated. This is my attempt to find the correct proportions to come up with a delicious chunky guacamole with sage, bacon and blue cheese. A very successful attempt, I must say.
Chunky guacamole with sage, bacon and blue cheese
- 2 ripe avocados
- 3 strips of belly bacon (smoked, not honey-cured)
- 2 medium tomato
- 2 red onions
- 3 to 4 bird’s eye chilies
- salt to taste
- juice of 1 to 1 and 1/2 limes (or lemon)
- a small bunch of cilantro (reserve a few of the best leaves for garnish)
- 1/2 tsp dried sage leaves
- 1/4 cup crumbled blue cheese
- Fry the bacon in a non-stick pan until browned and crisp. Crumble and set aside.
- Cut the avocado flesh into small pieces, roughly 1/4 inch cubes.
- Scoop out the seeds of the tomatoes. Roughly chop the flesh.
- Roughly chop the onion, chilies and cilantro as well.
- Toss all the ingredients in a bowl just until combined.
- Spoon into two to three small bowls, garnish with cilantro (and more blue cheese, if you like) and serve with tortilla chips or toasted bread.